The study of antibacterial and antioxidant effects and determination of phenolic and flavonoid contents of Physalis peruviana L.

Due to the prevalence and increase of antibiotic resistance and the increase in the production of free radicals and their diseases, the discovery of new antimicrobial and antioxidant compounds seems necessary. The aim of the present study was to investigate the antibacterial properties of P. peruviana leaf and fruit extracts on plant and animal pathogenic bacteria and also to investigate the antioxidant properties and to determine the phenolic and flavonoid contents of this medicinal plant. P. peruviana antioxidant activity was determined using free radical scavenging test by DPPH assay and its antibacterial effects on three animal and two plant bacteria were investigated by disk diffusion method. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) for each extract were determined by microdilution method. The phenolic compounds of the fruits and leaves were measured by folin-ciocalteau reagents and the flavonoid compounds were evaluated by aluminum chloride assay. According to the results, antibacterial effect of fruit extract was more than leaf extract but the antibacterial effect of fruit and leaf extract composition was not significantly different from the mean antibacterial effect of leaf extract and fruit extract alone. The results showed that leaf antioxidant, phenolic and flavonoid compounds were higher than fruit. In general, the results showed that leaf and fruit extract have significant antibacterial and antioxidant effects, while higher leaf antioxidant properties were probably due to higher levels of phenolic and flavonoid compounds and better antibacterial properties of fruit due to other metabolites.